Slow-Cooked Beef Short Ribs with Red Wine and Cauliflower
Fall-off-the-bone beef ribs braised in red wine and herbs, served with roasted cauliflower. This american-inspired beef ready in about 195 minutes pairs beef short ribs, tablespoons olive oil, large, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 569 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef short ribs
- 2 tablespoons olive oil
- 1 large, chopped yellow onion
- 3 cloves, minced garlic
- 1 cup dry red wine
- 1 cup beef broth
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large head, cut into florets cauliflower
Instructions
- Step 1: Pat short ribs dry, then season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Step 2: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until browned (4-5 minutes per side), then remove.
- Step 3: Add remaining 1 tablespoon olive oil, then cook chopped onion 5 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
- Step 4: Return ribs to Dutch oven, add red wine, beef broth, rosemary, and thyme. Bring to a simmer, cover, and transfer to 325°F oven.
- Step 5: Cook 3-4 hours until meat is tender. Remove ribs, strain sauce into bowl, skim fat, then discard solids.
- Step 6: Place cauliflower florets in microwave-safe dish, add 2 tablespoons strained sauce, and microwave 5-6 minutes until tender.
- Step 7: Return ribs to Dutch oven with sauce, simmer 5 minutes to reheat. Serve with cauliflower.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Short Ribs with Red Wine and Cauliflower take to make?
Total time is about 195 minutes (15 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef Short Ribs with Red Wine and Cauliflower?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.
Can I substitute ingredients in Slow-Cooked Beef Short Ribs with Red Wine and Cauliflower?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef Short Ribs with Red Wine and Cauliflower for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef Short Ribs with Red Wine and Cauliflower?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
